Delicious Pumpkin Baked Oatmeal Recipe for Ultimate Comfort

Ah, fall! The season of cozy sweaters, crunching leaves, and all things pumpkin. There’s something magical about the way the air turns crisp as we transition from summer to autumn. Every year, as soon as September rolls around, I pull out my pumpkin spice and start dreaming of all the delicious ways to incorporate this beloved gourd into my meals. One of my absolute favorites has to be Pumpkin Baked Oatmeal.

This dish brings me back to a cheerful Sunday morning in my grandmother’s kitchen. The smell of cinnamon and nutmeg wafting through the air while we gathered around the table, laughing and sharing stories—that’s what life is about, isn’t it? This baked oatmeal not only evokes those fond memories but is also wonderfully nourishing and a breeze to whip up. Who wouldn’t want to greet a chilly morning with a warm, hearty bowl of pumpkin goodness?

Why You’ll Love This Recipe

• Easy to prepare and perfect for busy mornings.
• Made with pantry ingredients, so it’s budget-friendly.
• Comforting flavors that embrace the essence of fall.
• Packed with fiber and wholesome oats, it’ll keep you satisfied.
• Great for meal prep—make a big batch for the week!

Ingredients

Gather these simple ingredients and get ready to create a delicious breakfast (or snack) that’s sure to impress!

• 2 cups rolled oats
• 2 teaspoons baking powder
• 1 teaspoon cinnamon (or more if you love that warm spice)
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup pumpkin puree (not the spiced version)
• 2 cups almond milk (or milk of your choice)
• ½ cup maple syrup (or honey)
• 2 large eggs
• ½ teaspoon vanilla extract
• ½ cup chopped nuts (walnuts or pecans work great)
• Optional: raisins or chocolate chips for extra sweetness!

Note: Be sure to use pure pumpkin puree for the best flavor—skip the pumpkin pie filling, as it has added sugars and spices.

Step-by-Step Instructions

Let’s roll up our sleeves and get to it! Here’s how to make this delightful Pumpkin Baked Oatmeal:

1. Preheat your oven: Start by preheating your oven to 350°F (175°C). This ensures that your baked oatmeal will cook evenly and become that golden-brown goodness we all love.
2. Mix dry ingredients: In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt. Stir it all together, and take a moment to breathe in that delicious spice essence! It’s a cozy hug for your senses.
3. Mix wet ingredients: In another bowl, whisk together the pumpkin puree, almond milk, maple syrup, eggs, and vanilla extract until well blended. You want it to have a smooth, creamy consistency.
4. Combine: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until everything is just combined. Pro Tip: Don’t overmix! Just a few stirs to moisten the oats is all you need.
5. Add your extras: Fold in the chopped nuts, and if you like, throw in some raisins or chocolate chips to sweeten the deal. Just imagine how those delicious morsels will melt into the oatmeal as it bakes!
6. Pour into a baking dish: Grease a 9×9-inch baking dish (or similar size) and pour the oatmeal mixture into it, spreading it evenly. Smooth the top with a spatula to create a nice, even surface.
7. Bake: Slide that baby into the preheated oven and bake for about 35-40 minutes, or until the top is set and slightly golden brown. Your kitchen will smell like a fall festival during this time—hang in there, it’s going to be worth it!
8. Cool & Serve: Once baked, allow it to cool for a few minutes before cutting it into squares. You can enjoy it warm, topped with a drizzle of maple syrup, yogurt, or some fresh fruit. Perfection!

Pro Tips & Variations

Now that you’ve mastered the basic recipe, let’s play around a bit!

• Spice it up: Love the flavor profile? Try adding ginger or even a pinch of clove for an added depth!
• Top it Your Way: Fresh fruit, a dollop of yogurt, or a sprinkle of additional nuts can amp up the texture and flavor.
• Diet Swaps: Make it vegan by replacing the eggs with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water), and opt for a maple syrup or agave nectar for sweetening.
• Make it a breakfast casserole: Add in some diced apple or pear for a fruity twist, or mix in some shredded coconut for a tropical flair.

Serving Suggestions

This baked oatmeal is the perfect companion for many delicious sides and beverages. Serve it warm in individual bowls with a hearty scoop of yogurt on top and a drizzle of honey or maple syrup—it’s basically a dessert for breakfast! If you’re entertaining, pair it with warm slices of buttered pastries or fresh fruit salad. And let’s not forget the importance of coffee or spiced chai tea on the side to complete your cozy morning experience. Just thinking about it makes me smile!

Storage Tips

Now, I know we can’t always devour an entire pan in one sitting (though I’d like to!). The great news is that this Pumpkin Baked Oatmeal stores beautifully!

• Refrigerate: Once cooled, cover it tightly with plastic wrap or transfer to an airtight container. It will keep well in the refrigerator for up to 5 days.
• Freeze: If you want to make it ahead of time, this dish freezes wonderfully. Just cut it into portions, wrap each square tightly in plastic wrap, and then place them in a freezer bag for up to 3 months.
• Reheat: When you’re ready to dig in, simply thaw in the fridge overnight, then reheat in the microwave or oven until warmed through. Don’t be afraid to drizzle a little extra almond milk on top before warming—it helps keep it nice and moist!

FAQs

Can I make this recipe gluten-free?

Absolutely! Just use certified gluten-free rolled oats, and you’re good to go. The rest of the ingredients are typically gluten-free, but always double-check labels if you need to be cautious.

Can I skip the nuts?

Of course! They add a lovely crunch, but if you’re nut-free or just don’t care for them, feel free to omit them altogether. You can always substitute with seeds like pumpkin or sunflower for added texture.

How can I make this recipe sweeter?

It’s easy! Instead of just maple syrup, you could add a couple of tablespoons of brown sugar or even some apple sauce to sweeten things up a bit more without losing the pumpkin flavor.

What if I don’t have almond milk? Can I use something else?

Sure thing! Any milk will work here, whether it’s cow’s milk, soy milk, or oat milk. Just choose what you enjoy drinking!

Conclusion

So there you have it, my dear friend! A warm, comforting, and incredibly tasty Pumpkin Baked Oatmeal that’s sure to become a staple in your kitchen. I hope you create beautiful memories (and delicious breakfasts) with this recipe just like I did with my grandmother. If you try it, please leave a comment and let me know how it turned out or any tweaks you made. Happy baking!

Delicious Pumpkin Baked Oatmeal Recipe for Ultimate Comfort

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• Author: antaki
• Total Time: 55 minutes
• Yield: 9 servings 1x

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Description

Savor the warmth of fall with our Pumpkin Baked Oatmeal Perfectly spiced this cozy dish combines healthy oats and pumpkin for ultimate comfort

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Ingredients

Scale 1x2x3x

2 cups rolled oats

2 teaspoons baking powder

1 teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon salt

1 cup pumpkin puree

2 cups almond milk

½ cup maple syrup

2 large eggs

½ teaspoon vanilla extract

½ cup chopped nuts

Optional: raisins or chocolate chips

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Instructions

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt.

In another bowl, whisk together the pumpkin puree, almond milk, maple syrup, eggs, and vanilla extract until well blended.

Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined.

Fold in the chopped nuts and optional raisins or chocolate chips.

Grease a 9×9-inch baking dish and pour the oatmeal mixture into it, spreading evenly.

Bake for about 35-40 minutes, or until the top is set and golden brown.

Allow to cool for a few minutes before cutting into squares and serving warm.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Cuisine: American

Nutrition

• Calories: 250 calories
• Sugar: 10 grams
• Fat: 7 grams
• Saturated Fat: 7 grams
• Carbohydrates: 44 grams
• Fiber: 5 grams
• Protein: 6 grams

Keywords: Pumpkin Baked Oatmeal, oatmeal recipe, pumpkin recipes, fall recipes